Akademik Veri Yönetim Sistemi
Journal of Food Safety, cilt.21, sa.4, ss.225-231, 2001 (SCI-Expanded)
The purpose of this study was to determine the fecal coliform counts of beef carcasses during different stages in the slaughter process. A total of nine carcasses were selected at random in the abattoir. The samples were taken by excision from three different sites; rump, brisket and shoulder. The samples were collected from the same carcasses at four different stages of processing; after dressing, after evisceration, after washing and after chilling for 24 h in a chilling room. The processing steps did not increase the fecal coliform counts on the rump samples. There were no significant differences in the samples of rump and shoulder among different processing steps. The contamination level of the brisket after washing was significantly higher than other processing steps. Brisket and shoulder parts are critical points for microbiological sampling as these sites showed higher microbial counts after chilling steps. The data obtained have relevance for the planning of washing methods for the production of clean and safe carcasses.